A pineapple lover’s dream. This cake is filled with pineapple inside and out. Serve with pineapple ice cream.
Ingredients
Sauce
- 1/3 cup margarine
- 1/3 cup brown sugar
- 12 slices fresh pineapple
- ¼ cup dark rum
Cake
- 3 1/3 cups sifted all-purpose flour
- 2 ¼ teaspoons baking powder
- 6 large eggs
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- 1 ¾ cups margarine, softened
- ¾ cup white sugar
- 1 (8 ounce) can crushed pineapple, drained and juice reserved
- 12 maraschino cherries
Directions
Step 1
Melt margarine in a large skillet over medium heat. Add brown sugar and cook until melted, 2 to 3 minutes. Lay pineapple slices in the sauce and cook until browned, 1 to 2 minutes per side. Lower heat and carefully add rum; simmer for 5 minutes. Remove from the heat and set aside to cool while you prepare the cake.
Step 2
Preheat the oven to 300 degrees F (150 degrees C). Grease a 3-inch deep, 9- or 10-inch round baking pan.
Step 3
Mix flour and baking powder together in a bowl. Beat eggs, orange juice, vanilla, nutmeg, and cinnamon in a second bowl.
Step 4
Cream margarine and sugar in a third bowl until light and creamy and sugar granules are no longer evident. Gradually add egg mixture while continuing to blend. Add drained pineapple and up to 2 tablespoons reserved juice, if needed. Fold in flour mixture until thoroughly combined.
Step 5
Pour cooled sauce into the bottom of the prepared pan, arranging the pineapple slices so they're flat on the bottom. Pour cake batter over the sauce, making sure there is about 1 inch at the top of the pan so the cake has room to rise.
Step 6
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Step 7
Remove from the oven and let cool in the pan for 5 minutes. Invert onto a serving platter and garnish with a cherry in the center of each pineapple slice.
Cook’s Notes:
You can use canned pineapple slices in the sauce, and 6 ounces crushed or chopped fresh pineapple in place of canned in the cake batter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 499 | |
% Daily Value * | |
Total Fat29g | 38% |
Saturated Fat5g | 27% |
Cholesterol80mg | 27% |
Sodium424mg | 18% |
Total Carbohydrate52g | 19% |
Dietary Fiber2g | 7% |
Total Sugars26g | |
Protein7g | |
Vitamin C38mg | 191% |
Calcium86mg | 7% |
Iron2mg | 12% |
Potassium190mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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